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Artichoke Egg Casserole

 Artichoke Egg Casserole
This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants.
9 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

  • 4 jars (6-1/2 ounces each) marinated artichoke hearts
  • 1/2 cup chopped green onions
  • 1 tablespoon canola oil
  • 2 to 3 garlic cloves, minced
  • 8 Eggland's Best Eggs, lightly beaten
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 3 cups (12 ounces) shredded sharp cheddar cheese
  • 1 cup butter-flavored cracker crumbs (about 25 crackers)

Directions

  • Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut
  • artichokes into slices; set aside. In a small skillet, saute green
  • onions in oil until tender. Add garlic; cook 1 minute longer. Remove
  • from the heat.
  • In a large bowl, combine the eggs, artichokes, mushrooms, cheese,
  • cracker crumbs, onion mixture and reserved marinade.
  • Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at
  • 350° for 35-40 minutes or until a knife inserted near the center
  • comes out clean. Let stand for 5 minutes before cutting. Yield: 9
  • servings.
Nutritional Facts: 1 serving (1 each) equals 304 calories, 22 g fat (11 g saturated fat), 229 mg cholesterol, 497 mg sodium, 11 g carbohydrate, 1 g fiber, 15 g protein.

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Artichoke Egg Casserole (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.